Process of brewing.



H. HEUSER.

PROCESS OF BREWING.

APPLICATION FILED MAY 23, 1912.

Patented June 9, 1914.

IIHH

UNITE sT 'rE PATENT OFFICE.

HERIYL AN HEUSER, F CHATTANOGGA,

PROCESS OF BREWING.

LMDQ, 74b.

Specification of Letters Patent.

Patented June 9, 1914.

Application filed May as, 1912. iterial No. 699,247.

To all whom, it'may concern Be it known that l, HERMAN HEUsnn, a cltizen of the United States, and a resident of Chattanooga, Hamilton county, Tennessee, have invented certain Improvements in the Art or. Process of lBreWing, of which the following is a specification.

My invention relates to the art or process of brewing, and the object of my invention is to provide an improved process of brew-- ed wort which is now beer proper, and

finally making the beer ready for the market by kraeusening the same, c'. e the addition of beer in the first stage of fermentation.

For many years, the brewing industry has been dominated by the theory of cooling, until under the present practice the beer after its main fermentation is subjected to an almost continuous process of cooling up to the time it is put in the trade packages. Notwithstandingthis fact, I consider my invention, comprising the heating of beer,'to be an improvement in the art of brewing.

My invention consists more particularly in subjecting the beer after its main fermentation to the action of heat \for the purpose of maintaining the beer in the chip casks at a temperature at which fermentation may be carried on more vigorously than is the case with the 0 present method or process of brewmg.

The fermented beer after proper storage is commonly introduced to the chip casks at the temperature it took up during storage; that is to say, at 32-34t IE1, and is mixed in the chip casks with 12% to 25% of kraeusen, and then made to ferment under a pressure of about 5 pounds above theatmostill phere. The object of mining beer in the first stage of fermentation with the stored beer, or kraeusening as it is termed, is to invite fermentation by the introduction of a large amount of fermentable matter and to saturate the beer under pressure by such fermentation with carbonic acid, ((10,).

Apparatus employed in carrying out my improved process, which is more fully described hereinafter, is shown in the accompanying draw ngs, in which:'-

lFlgure 1, 1s a view of a brewerycellar arrangement,and Fig. 2, is an enlarged view of a heating device which l may employ incarrying out my improved process.

Fig. 1 of the drawings represents a brewcry cellar arrangement consisting of fermenting cellar it with fermenting vessels 1,

storage cellar B with stora e tanks 2, and

chip-cask cellar C containing the oval shaped chip casks 3. In the chip cask cellar .C, a heating apparatus 4 may be placed, comprising a plurality of horizontally placed tubes 5, teen in number for instance, which may be of steel, with the same number of copper tubes 6; the former jacketing or enveloping thelatter. The tubes 5 are connected with each other at alternate ends by means of pipes 7, and the-tubes 6 are joined of the storage tanks 2, and the outlet 13 may be connected by means of a hose 19 with one of the chip casks 3. The inlet 90f the tubes 5 may be connected to a pipe 20 leading from a suitable source of the hot water supply, while the outlet ll-of said tubes may be connected to a pipe 21 leading to waste.

The chip caslrs dare connected by a pipe 23 with a C0 pressure regulator 24. it hose 25 connected to a valved spigot 26 of one of the fermenting vessels 1 leads into a. chip cask 3 through a bunghole 27 on top of said cask. After being stored for the proper length of time, the beer in tanks 2 is transferred, preferably by a closed conduit as the hose 18, to the heating ap aratus l dust be fore it commences to ow, the valve or spigot 10 is opened and hot water from the source of supply enters the tubes 5 of the heater at point 9. Such water, at a tempera ture of about rats; F., traverses upward through the heater from one tube 5 to another by means of the connecting ipes '2". When the water reaches the top tu c, it is discharged as comparatively cold water through outlet ll into the pipe 21, thence passing to waste, lf desired, however, this through hose 18 into the heater 4 at the inlet'12 to the tubes -6, and traversing downward from one tube to another it passes through the heater in a direction opposite to the flow of the water in the tubes 5. By

such counter flow the absorption of heat by the beer from the hot water is greatly promoted. From the heater, the beer is introduced into chip cask 3, through hose 19. When about half of 'the chip cask is filled with beer thus treated, the flow of the same is stopped. The valved spigot 26 of one of the fermenting vessels l is opened and about 14% young beer in the first stage of fermentation is passed into the chip cask 3 through hose 25. When the beer has been thus kraeusened, the introduction of the beer into the'chip cask and the heating of same to the proper temperature is resumed and kept'up until the chip, cask is filled to the proper height. p

While the beer 'isvflowing through the heater, the thermometer indicating the temperature of the flowing beer should be carefully watched. If it shows too high a temperature the hot water flow should be checked by the valve or spigot 10 'to such an extent as to insure that the beer flows with a temperature ofabout 40 F. If the thermometer indication-is below 40. F, the spigot 10 should be opened wide enough to raise the temperature of the beer to 40 F. and to keep it there. If provision for hot water supply with'strong current has been made, the entire regulation of the temperature of beer may preferably be done by manipulation of the valve or spigot, 10

alone, leaving the flow of the beer undisturbed. A day or two after the chip cask has been properly filled, the beer is subjected to the usual isinglass treatment. The bunghole on top of cask is then tightly closed,

and from now on the fermentation is proceeding. under pressure. When the pressure produced by the production of ()0, gas in the beer has reached 5 lbs, the excess of G0,- gas passes ofi through pipe'23 to the pressure regulator 24, which is set at 5 lbs. The beer gets gradually more and more saturated with (30 and at the same time becomes clearer. When the fermentation has proceeded for a certain length of time, say three weeks, the beer is considered ready for the market.

When the chip casks are provided with a cooling device, i prefer to heat the beer up to 42 F. and then, when the chip cask fermentation is most vigorously going on, 1 turn on the cooling device of'the same I lower the temperature of the beer to 36% F.

for draft been and to 30 F. for bottle beer. Such a high starting temperature invites a rapid fermentation and, for bottle beer, enables me to reduce the amount of kraeusen to the minimum. This is a great step toward increasing the stability of hottled beer, for any reductionin the percentage of kraeusen promotes the stability of beer. Even sugar kraeusen., which is void of yeast-food, ferments very well in chip cask with the application of such treatment. Now, during the time the beer is in chip cask, it will be observed that the fermentation is more vigorous and the clarification proceeds with much greater satisfaction than in beers which have not been treated as outlined above. However, the more vigorous the fermentation, the better the saturation of the beer with CO This is of the greatest importance, because a beer better saturated with (30 produces a cream'ier head when poured into a glass, and it also keeps freer from bacterial growth while in chip cask and in the trade-packages, and being fermented to an extremely high degree, it is more wholesome than beers which have undergone a less satisfactory chip cask fermentation. Further, a peculiar feature of my process is the splendid clarification of the beer in chip cask, and it is such clarification which renders the beer more immune against yeast taste so objectidnable to the consumer of beer. Further the beer calculated to be ready for the market at a certain time will, with the application of'my process of brewing, be ready in time, whereas with the present process of brewing the beer is frequently still unfinished when it should be ready, and thus it happens that so much unfinished beer is being put upon the market. In fact, nothing is more annoying to the brewer than a slow chip cask fermentation. As means to prevent the same, the brewer adds a greater percentage of kraeusen to the beer-in chip cask, or he uses more yeast for the young beer destined to be mixed with the stored beerin chip cask. However, both means are frequently liable to impair the 'taste,afiavor and wholesomeness ofthe beer. I

As a matter of fact, fear ofv slow chip cask fermentation is the real reason why carbonating of beer, that is, artificial impregnation of same with G9,, has gained so many admirers among the brewers and found so much practical application nowadays. The

urpose of the chip cask is to ferment the .kraeusen added to the beer; furtherto clarify the beer; further to saturate the. same with CO and further to store the same until such heating arrangement. I desire to cover.

the heating of beer in general after it has passed through the fermentation in the fermenting cellar until it leaves the chip cask to be filled into trade-packages. Nor do I desire to limit myself to beer, since ale, porter and stout may be similarly treated. It "is. evident that steam can be used as the heating agent, or properly applied electrical apparatus may be used, and any kind of fuel may be applied directly to the heating apparatus to carry out my improved process of brewing.

I claim:

1. An improved process of brewing, which consists in fermenting the wort, transferring the wort from the fermentation tank to the chip cask, heating the fermented wort on its passage to the chip cask, and adding kraeusen to the fermented wort in the chip cask and allowing the wort to undergo secondary fermentation.

2. An improved process of brewing, which consists in fermenting the wort, transfer ring the wort from the fermentation tank to the chip cask, heating the wort to approximately 40 F. on its passage to the chip cask, and adding kraeusen to the fermented Wort in the chip cask and allowing the wort to undergo secondary fermentation.

In testimony whereof, I have signed my name to this specification, in the presence of two subscribing Witnesses. 7

HERMAN HEUSER.

Witnesses:

S. F. ZBINDEN, L. B. Loonwoon. 

